This is a traditional upside-down cake with a menorah design in the topping.
Be sure to allow the baked cake to cool on a rack for five to ten minutes before
turning it out. The menorah will then have a chance to set and the cake will slip
3 tablespoons unsalted margarine
firmly packed brown sugar
1 (20 ounce) can pineapple spears, drained, reserve
9 maraschino cherries
1/3 cup solid white vegetable shortening
cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup reserved pineapple juice
Melt the margarine in a 9-inch square pan.
Add the brown sugar. Pat the mixture
evenly over the bottom of the cake pan.
Using the pineapple spears and cherries, arrange a menorah design on the brown
sugar. Place 2 spears end to end across the pan for the menorah base. Then place
a single spear in the center of the base at a right angle to it; this will be the
shamash (the "servant" candle with which the others are lighted). Cut
8 pineapple spears one inch shorter than the shamash. Position these parallel to
the shamash, 4 on either side, to represent the candles. Under the shamash spear
and under the base, place 2 half-pieces of pineapple spear side by side; these are
the menorah stand. Two more half-pieces may be placed end-to-end under the stand.
Place a cherry over each vertical spear to represent the flames.
Heat the oven to 375 degrees F.
Prepare the cake batter. In a medium-size mixing bowl, cream the shortening.
Gradually add the sugar. Beat until light and fluffy.
Add the egg, vanilla extract
and lemon rind.
Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients
and the pineapple juice to the creamed mixture, beating after each addition until
blended and smooth.
Carefully spoon the batter over the menorah topping in the pan.
Bake for 45 minutes, until the top springs back when lightly pressed. let the
cake cool in the pan for 5 to 10 minutes.
Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.
Variation: For a shortcut, prepare the batter from a white or yellow cake mix
(you will only need half of a regular-size package). Spoon this over the menorah